Factors affecting pink discoloration in annatto-colored pasteurized process cheese
The effects of cooking temperatures, cooling rates, pH, types of emulsifying salts, age of cheese, and sources of colorant were evaluated. Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decrea...
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| Veröffentlicht in: | Journal of food science 1998-09, Vol.63 (5), p.828-831 |
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| container_title | Journal of food science |
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| creator | Shumaker, E.K Wendorff, W.L |
| description | The effects of cooking temperatures, cooling rates, pH, types of emulsifying salts, age of cheese, and sources of colorant were evaluated. Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decreases in Hunter a and b values, and overall decreases in hue angles. Emulsifying salt blends with increased amounts of sodium citrate resulted in decreased hue angles. Process cheeses made with more than 25% colored cheese showed lower hue angles than those samples made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey resulting in the most pinking. |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb17909.x |
| format | Article |
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Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decreases in Hunter a and b values, and overall decreases in hue angles. Emulsifying salt blends with increased amounts of sodium citrate resulted in decreased hue angles. Process cheeses made with more than 25% colored cheese showed lower hue angles than those samples made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey resulting in the most pinking.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb17909.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>annatto ; Biological and medical sciences ; Cheese ; Color ; cooking ; cooking temperature ; discoloration ; dried skim milk ; dried whey ; emulsifiers ; food coloring ; Food industries ; Food processing industry ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. 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Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decreases in Hunter a and b values, and overall decreases in hue angles. Emulsifying salt blends with increased amounts of sodium citrate resulted in decreased hue angles. Process cheeses made with more than 25% colored cheese showed lower hue angles than those samples made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey resulting in the most pinking.</description><subject>annatto</subject><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>Color</subject><subject>cooking</subject><subject>cooking temperature</subject><subject>discoloration</subject><subject>dried skim milk</subject><subject>dried whey</subject><subject>emulsifiers</subject><subject>food coloring</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Pasteurization</subject><subject>pink discoloration</subject><subject>process cheese</subject><subject>processed cheeses</subject><subject>temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkFtv0zAYhq0JpJWx30A0cZvMnx3HDjcIbXQHVSDRbUi7sRwfhrsSFzvVOn79HFLBNb7xQY_f99OD0AngCvI6XVVAG1aShkAFbSuqoQPe4rbaHaAZcIZLKmp4hWYYE1IC1PwQvUlphcc7bWbo21zpIcRUKOesHnz_UGx8_1gYn3RYh6gGH_rC94XqezUMofzzak2xUWmw2-h_j-cYtE2p0D-sTfYteu3UOtnj_X6Ebuefb84uy8XXi6uzT4tS15SJUpuOW2MdF4YwaB1ReSRgpuYMmFOGAKdWaMOA1NaYjnW0UzVx0NXCNaajR-hkys31v7Y2DXIVtrHPlRLamnIOuM3QhwnSMaQUrZOb6H-q-CwBy1GhXMlRoRwVylGh3CuUu_z5_b5BJa3WLqpe-_QvgQlOGc3Yxwl78mv7_B8F8np-vhRE5IRySvBZ6u5vgoqPsuGUM_n9y4W8uV-yu3u-lIvMv5t4p4JUDzEPdbskGCgmLabACH0BwjOgIQ</recordid><startdate>199809</startdate><enddate>199809</enddate><creator>Shumaker, E.K</creator><creator>Wendorff, W.L</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199809</creationdate><title>Factors affecting pink discoloration in annatto-colored pasteurized process cheese</title><author>Shumaker, E.K ; Wendorff, W.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4358-cdb7edef78d2519f2a02215d47515fad2173e8cd5124eddb5b3ba42f1b48f6db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>annatto</topic><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>Color</topic><topic>cooking</topic><topic>cooking temperature</topic><topic>discoloration</topic><topic>dried skim milk</topic><topic>dried whey</topic><topic>emulsifiers</topic><topic>food coloring</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Pasteurization</topic><topic>pink discoloration</topic><topic>process cheese</topic><topic>processed cheeses</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shumaker, E.K</creatorcontrib><creatorcontrib>Wendorff, W.L</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shumaker, E.K</au><au>Wendorff, W.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Factors affecting pink discoloration in annatto-colored pasteurized process cheese</atitle><jtitle>Journal of food science</jtitle><date>1998-09</date><risdate>1998</risdate><volume>63</volume><issue>5</issue><spage>828</spage><epage>831</epage><pages>828-831</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The effects of cooking temperatures, cooling rates, pH, types of emulsifying salts, age of cheese, and sources of colorant were evaluated. Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decreases in Hunter a and b values, and overall decreases in hue angles. Emulsifying salt blends with increased amounts of sodium citrate resulted in decreased hue angles. Process cheeses made with more than 25% colored cheese showed lower hue angles than those samples made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey resulting in the most pinking.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1998.tb17909.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1998-09, Vol.63 (5), p.828-831 |
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| language | eng |
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| subjects | annatto Biological and medical sciences Cheese Color cooking cooking temperature discoloration dried skim milk dried whey emulsifiers food coloring Food industries Food processing industry Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Pasteurization pink discoloration process cheese processed cheeses temperature |
| title | Factors affecting pink discoloration in annatto-colored pasteurized process cheese |
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